Red velvet raspberry roulade
½ cup(s), (110g)
white self-raising flour
⅔ cup(s), (100g)
Queen Food Colouring, Cochineal
5 ml, 1 tsp
light cream cheese
Fromage frais, 99% fat free
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 30cm x 25cm Swiss roll tin with oil and line with baking paper, allowing it to hang over the 2 long sides.
- Using electric beaters, beat eggs and sugar in a large bowl until thick and pale. Sift flour and cocoa 3 times onto baking paper. Gently fold flour mixture and food colouring into egg mixture. Spread mixture into prepared tin and bake for 10 minutes or until springy to the touch.
- Meanwhile, place a piece of baking paper slightly larger than the tin on a clean tea towel. Sprinkle paper evenly with extra sugar. Turn hot sponge immediately onto paper and peel lining paper away. Trim and discard crusty sides from sponge. Starting at a short end, roll up sponge, using bottom paper as a guide. Cool for 30 minutes.
- Meanwhile, combine cream cheese and fromage frais in a small bowl. Carefully unroll sponge and spread with cream cheese mixture, leaving a 2cm border at each short end. Roll sponge to enclose filling. Place in fridge for 1 hour. Transfer to serving platter. Dust with cocoa and top with raspberries to serve.